Application of Six Sigma DMAIC methodology in plain yogurt production process

This study aims to concentrate on quality improvement in plain yogurt production process at company A through adjusting the factors affecting the acidity of the yogurt and determining the optimal level of these factors.

Six Sigma-based framework using define-measure-analyze-improve-control (DMAIC) methodology is adopted through the application of design of experiments tool to focus on customer’s requirements to improve the quality characteristic of plain yogurt production process in dairy products manufacturing company (company A) in Iran.

The results showed that incubation time and fat percentage were significant factors on pH values of yogurt and the optimum settings for these factors were defined as 12 h for the incubation time and 1.5 per cent for the fat percentage.

This study focused solely on the plain yogurt production process in dairy products manufacturing company.

Simplicity of Six Sigma plays a leading role for enabling any dairy manufacturer to determine the problem and minimize its cause through a systematic approach.

Six Sigma has been considered to be a systematic, powerful technique to continuously improve the processes and develop the new products by using effective analytical and statistical tools and methods. This paper presents a Six Sigma-based framework using DMAIC methodology to improve the quality characteristic of plain yogurt production process in dairy products manufacturing company.

This study contributes to show a potential area in which Six Sigma DMAIC approach can promote to improve the quality of yogurt production process. This case can prompt managers of the company to apply Six Sigma method to address complicated problems in other processes, where causes particularly are not clear.